Recipes Included On This Page Red Pepper Cracker (Unbaked) Reuben Casserole Reuben Quiche in Pastry Crust Reuben-Wich Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Red Pepper Cracker (Unbaked) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound unsalted saltine crackers -- (1 box) 1 cup canola oil 2 teaspoons crushed red pepper flakes 1 ounce dry ranch salad dressing mix -- (1 package) Unwrap the crackers and place them all into a 1-gallon-size glass jar with a tight fitting lid. In a small bowl, stir together the canola oil, red pepper flakes and ranch dressing mix. Pour over the crackers in the jar. Close the lid tightly and roll the jar every 5 minutes for about 1 hour to coat with the spice mixture. The longer these sit, the better they get! Contributed to the FareShare Gazette by Jennie; 10 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Reuben Casserole Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups crushed potato chips 4 eggs 4 tablespoons Thousand Island salad dressing 1 pound sliced corned beef 1 pound sliced Swiss cheese 1 can sauerkraut -- drained Mix together potato chips, eggs and dressing. Divide in half and use one half to make a crust in a greased 9- x 13-inch baking pan. Beginning and ending with Swiss cheese, layer cheese, corned beef and sauerkraut. Top with remaining potato chip mixture. Bake in 350F oven for 30 to 45 minutes. Notes. Try pumpernickel bread crumbs instead of potato chips. Contributed to the FareShare Gazette by Jennie; 26 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Reuben Quiche in Pastry Crust Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pie crust, 9-inch -- unbaked 8 ounces corned beef -- shredded 3/4 cup sauerkraut -- drained and squeezed 2 cups Swiss cheese -- grated 2 eggs -- beaten 1 cup light cream 1 teaspoon onion -- grated 1/2 teaspoon dry mustard Preheat oven to 375F. Prick crust and bake for 7 minutes. Fill pie shell with corned beef, sauerkraut and cheese. Mix remaining ingredients and pour into pie shell. Bake 40 minutes. Allow to stand for 5 minutes before cutting. Contributed to the FareShare Gazette by Jennie; 23 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Reuben-Wich Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups all-purpose flour 1 package Fleischmann'sŪ Rapid Rise Yeast 1 tablespoon sugar 1 teaspoon salt 1 cup water 1 tablespoon butter or margarine 12 ounces thinly sliced corned beef 10 ounces sauerkraut -- drained and squeezed dry to make 1/2 cup -- (1 can) 1/4 cup Thousand Island dressing 4 ounces sliced Swiss cheese 1 egg white -- beaten Caraway seed In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar and salt. Heat water and butter until very warm (125 to 130F); stir into dry ingredients. Stir in enough additional flour to make soft dough. Knead on light floured surface until smooth and elastic, about 4 minutes. Line baking sheet with aluminum foil; grease foil and set aside. On lightly floured surface, roll dough to 14 by 10 inches. Transfer to prepared baking sheet. Layer with beef, sauerkraut, dressing and cheese. Make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling; cover. Let rise in warm, draft-free place until light, about 30 minutes. Brush with egg white; sprinkle with caraway seed. Bake at 400F for 35 to 40 minutes or until done. Serve warm. Refrigerate leftovers; reheat to serve. Makes about 12 (1-inch) slices. Contributed to the FareShare Gazette by Jennie; 25 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 1g Fat (8.5% calories from fat); 4g Protein; 28g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 349mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

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